To kick off our families first Meatless Monday I've chosen to go with a the no fail option of homemade 'Old World' pizza. I know what your thinking ~ pizza is so unhealthy! True, pizza can be an unhealthy food option.
However, 9 times out of 10 those people are reciting facts about American-ized pizza. American pizza is thick crusted, loaded with layer upon layer of cheese and meat ~ aka a heart attack waiting to happen. Case in point: most pizza joint mascot's are fat dudes. No argument here.
Our pizza recipes & techniques for tonight are true Italian versions of pizza according to the cookbook Skinny Italian. That's right, tonight we will take a page (or two) of recipes from Teresa Guidice The Real Housewife of New Jersey's cookbook; Skinny Italian!
In chapter 8, Teresa is quick to point out true Italian pizza is a thin, rustic flat bread with fresh toppings, very little cheese and lean meats if you choose to add them. Teresa's tips for great homemade pizza boil down to 4 basic steps: preheating the pizza stone, shaping the dough, topping your pizza, and baking your pizza. Easy peasy!
So, lets begin! For your first homemade pizza night plan on making the dough approximately 2 hours before your expected dinner time as the dough needs a minimum of 1 1/2 hours to rise. Tip: Once your family tries the recipe and loves it, you can plan on making the dough in bulk and freezing for future pizza nights.
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Old World Pizza Dough
1/4 cup extra virgin olive oil, plus more for rising
1 1/4 teaspoon instant (bread machine) yeast
4 1/2 cups bread flour, as needed
1 1/2 teaspoon salt
1.
To make the dough by hand: combine 1 3/4 cups cold water, the oil, and yeast in a large bowl. Stir in 1 cup of flour and the salt. Gradually stir in enough of the remaining flour to make a sticky dough that is too stiff to stir. Turn the dough out onto a well-floured work surface. Knead, adding more flour as necessary, until the dough is smooth and elastic (this means that when you stretch the dough a couple of inches in opposite directions, it snaps back into shape), about 5 minutes. The dough will remain slightly sticky, so don't overdo it with the flour.
To make dough in a heavy-duty standing mixer: combine 1 3/4 cups cold water, the oil, and the yeast in the work bowl. Attach the bowl to the mixer and affix the paddle attachment. With the machine on low speed, add 1 cup of the flour and the salt. Gradually add enough of the flour to make a stiff, sticky dough that clears the sides of the bowl. Switch to the dough hook. Knead on medium-low speed, adding more flour is necessary, until the dough is smooth and elastic, about 5 minutes. Turn the dough out onto a lightly floured work surface and knead briefly.
2. Cut the dough into 6 equal pieces and form each into a ball. Pour a couple of tablespoons of the oil into a 13x9 baking dish. Place each ball into the dish, turn to completely coat with oil, and turn smooth side up in the dish, leaving space between the balls. Cover tightly with plastic wrap. Refrigerate the covered dough for at least 12 hours and up to 3 days. (The dough can be frozen, each ball in its own small plastic freezer bag, for up to 3 months. Defrost in the refrigerator for at least 12 hours before using.) If you are in a real hurry, let the covered dough stand at room temperature until the balls double in size, about 1 1/2 hours, and skip the next step.
3. About 3 hours before baking, pour a few tablespoons of oil in a clean bowl. One at a time, coat each ball in fresh oil, and return to the baking dish, smooth side up. Cover again with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. If the dough is really chilled from the refrigerator, it could take a little longer.
4. One at a time, drop each ball onto a lightly floured work surface, and press on the dough to deflate it. Shape into a ball again, return to the dish, cover and let stand at room temperature to relax for 20 minutes. The dough is now ready to become pizza!
If you know your family will enjoy making their own personal pizzas feel free to add more fresh toppings such as peppers, pineapple, onions etc ... go for it! But always remember too much of a good thing can result in soggy pizza dough so don't load it up like an American pizza ~ we are making Old World Pizza!
Note: 1 pizza dough ball will make a 10 inch pizza. If you have a hungry family I would suggest 1 ball of pizza per person and let each family member create their own pizza based on the fresh toppings available.
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Pizza Margherita
named after Queen Margherita of Italy
Cornmeal
Bread flour, for shaping the dough
1 Old World Pizza Dough
1 large plum tomato, seeded and cut into 1/2 inch dice
2 ounces fresh mozzarella, cut into 1-inch strips
1 teaspoon extra virgin olive oil
3 large fresh basil leaves, chopped
1. At least 30 minutes before baking, place a baking stone on the lowest rack of the oven and pre-heat the over to 475 degrees.
2. Sprinkle a wooden baker's paddle (or a large cookie sheet) with cornmeal. On a separate, floured surface shape the dough into a 10-inch round. Transfer dough to the paddle (or cookie sheet).
3. Top the dough with the tomato and mozzarella, leaving a 3/4 inch border. Dizzle with oil.
4. Slide the pizza onto the baking stone. Bake until the crust is golden brown and slightly blistered, 8-10 minutes. Use the paddle (cookie sheet) to remove the pizza from the oven. Sprinkle with the basil. Let stand 3 minutes, then cut and serve hot.
Nutritional Informaiton
Old World Pizza Dough
1 1/4 of 1 pizza dough
Each Serving:
118 calories
17 grams carbohydrate
5 grams fat
1 gram saturated fat
0 milligrams cholesterol
1 gram fiber
3 grams protein
145 milligrams sodium
Pizza Margherita
1 1/4 of pizza
Each Serving:
185 calories
21 grams carbohydrate
9 grams fat
2 grams saturated fat
5 milligrams cholesterol
1 gram fiber
6 grams protein
157 milligrams sodium
